Chickpea, Mango And Curried Cauliflower Salad Recipe

Name: Chickpea, Mango And Curried Cauliflower Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 head Cauliflower, Cut Into 1-inch Florets; 1 teaspoon Curry Powder; 1 teaspoon Sugar; 1 teaspoon Ground Mustard; 1 teaspoon Ground Coriander; 1/2 teaspoons Ground Turmeric; 1/2 teaspoons Ground Cumin; 3 Tablespoons Olive Oil, More As Needed; 1 Medium Yellow Onion, Thinly Sliced; 1 cup Canned Chickpeas, Drained, Rinsed And Warmed Through Slightly; 2 Large Mangoes, Peeled, Pitted And Chopped Into 1/2-inch Pieces; 1 Jalapeno, Stemmed, Seeded And Diced Small; 1 cup Chopped Cilantro; 2 Tablespoons Lime Juice; 2 cups Baby Spinach; 1 cup Baby Arugula; Salt And Black Pepper

Servings: persons

1 head Cauliflower, Cut Into 1-inch Florets
1 teaspoon Curry Powder
1 teaspoon Sugar
1 teaspoon Ground Mustard
1 teaspoon Ground Coriander
1/2 teaspoons Ground Turmeric
1/2 teaspoons Ground Cumin
3 Tablespoons Olive Oil, More As Needed
1 Medium Yellow Onion, Thinly Sliced
1 cup Canned Chickpeas, Drained, Rinsed And Warmed Through Slightly
2 Large Mangoes, Peeled, Pitted And Chopped Into 1/2-inch Pieces
1 Jalapeno, Stemmed, Seeded And Diced Small
1 cup Chopped Cilantro
2 Tablespoons Lime Juice
2 cups Baby Spinach
1 cup Baby Arugula
Salt And Black Pepper

1
Blanch cauliflower florets for 2 minutes in boiling water. Drain, pat dry, and set aside.
2
In a small bowl, mix curry powder, sugar, ground mustard, coriander, turmeric, cumin, 1/2 teaspoon kosher salt and 1/4 teaspoon of black pepper. Set aside.
3
In a large nonstick skillet, add olive oil. Add onion and cook for about 6 minutes over high heat. Add the spice mix and turn heat down to medium-low. Cook for another 6 minutes. Transfer to a large bowl, and add chickpeas to the same bowl. Leave the pan over medium heat.
4
Add cauliflower to the same pan where onions cooked. Add more olive oil if needed. Cook for about 5 minutes or until cauliflower is coated in the remaining spice mixture and is cooked through. Transfer cauliflower to the bowl with the onion and chickpeas. Let sit at room temperature for about 20 minutes.
5
To the bowl, stir in mango, jalapeno, cilantro, lime juice, spinach and arugula. Toss so that the ingredients are evenly dispersed. Adjust seasoning to taste and serve immediately. Enjoy!
6
Note: Dried chickpeas may be substituted for canned. Soak them in water overnight and then simmer over medium-low heat for about an hour, or until they are soft. Drain and set aside.

299

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 head Cauliflower, Cut Into 1-inch Florets, 1 teaspoon Curry Powder, 1 teaspoon Sugar, 1 teaspoon Ground Mustard, and more.

Yes, Chickpea, Mango And Curried Cauliflower Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Chickpea, Mango And Curried Cauliflower Salad

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